INSPECTION REPORT Health Protection VCHN-AZVQ2Q

PREMISES NAME Ricky's All Day Grill #5		Tel: (604) 599-1784 Fax:
PREMISES ADDRESS 135 - 7135 120th St Delta, BC V4E 2A9		INSPECTION DATE June 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harpreet Singh Purewal		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large stainless steel container of hot gravy with lid on observed cooling in the walk in cooler. Internal food product still over 60 degrees C. Corrective Action(s): Ensure all foods are cooled in an acceptable manner. For cooling liquids use ice wands, ice baths, shallow pans, and/or split into smaller quantities. Cool from 60 to 20 degrees C in 2 hours then from 20 to 4 degrees C in 4 hours. Staff placed the container of gravy into an ice bath. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Uncovered food products observed in the walk in cooler and lower sections of the preparation cooler. Corrective Action(s): Use saran wrap and lids to protect food from contamination. Correct immediately. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard used to line wired shelves in the walk in cooler. Corrective Action(s): Do not use cardboard to line shelves in a food premise. Material is not easily cleanable. Discard immediately. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection: Hand sink in kitchen clear of obstructions and available for use. Liquid soap and paper towels provided. Serving area hand sink provided with liquid soap and paper towels. Dishwasher registers 50ppm chlorine during the final rinse cycle. 100ppm bleach available for use in containers. Reminder to store wiping cloths in solution when not in use. Serving area provided with 200ppm quats in labeled spray bottles. Walk in cooler at 2-3 degrees C. Walk in freezer at -14 degrees C. Hot holding in kitchen and serving area at or above 60 degrees C. Both preparation cooler inserts at or below 4 degrees C. Lower sections at or below 4 degrees C. Under the counter freezer at -13 degrees C. Beverage and dessert coolers in servery at or below 4 degrees C. Freezer for ice cream at -15 degrees C. Dipper well in use. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review. Permit posted.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VCHN-AZVQ2Q
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.0833 hour Specific comments: Oil and soft spreadable margarine meets the restriction of 2% or less of total fat content.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment